Cauliflower, peas and ham soup

Soup. Some people consider it essential to start a meal. Speedy and Sam feel that way; Alex and I are okay without it. On those days when I am inclined to make a soup in addition to the main course, I prefer that it be a real soup dish and not just a token broth. Meaning? Meaning, it has to have a lot of things in it. Vegetables, meat, color, texture… everything. Like this cauliflower, peas and ham soup. Chunky, vibrant and inviting.

If you’re thinking it already, I’ll confirm it — no, I don’t like consommé. If consommé is served with a good crusty bread and creamy butter, I’ll end up eating a huge amount of bread and butter, and about half a cup of broth. In fact, I can only tolerate clear soup if it comes with chunks of vegetables and meat, as in the case of the ubiquitous nilaga and the gingery tinola. It’s a personal preference, no doubt, but since I do the bulk of the cooking in this house, my preference prevails. Privilege of the cook.